Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation
Shi-Jin Xue, Jiarui Zhang, Ruixia Zhang, Yi Qin, Xiaobing Yang, Guojie Jin, Yongsheng Tao
Topics & Concepts
ChemistryWineFermentationFood scienceWinemakingAromaReduction potentialEthanolAlcoholFermentation in winemakingEthanol fermentationBiochemistryFatty acidWine faultIndustrial fermentationYeastYeast in winemakingOrganic chemistrySaccharomyces cerevisiaeFermentation and Sensory AnalysisBiochemical and biochemical processesPlant biochemistry and biosynthesis